The LBD of Chicken Parmesans. Even better because it’s EASY. Dress it up for company or down for the kids as chicken tenders. Either way, it’s the moistest (the one time I advocate using that word), juiciest and yummiest chicken.
Whenever my mom said we were having Chicken Parmesan for dinner, we came inside right when we were called even if we were in the middle of the best kick-the-can game ever. And in case you didn’t know, kick-the-can does NOT refer to kicking someone in the booty. Ask your mom.
If you’re looking for a dairy-free, grain-free chicken dish, move along. However, if you’re looking for a great tasting dish you can add to your repertoire that friends (especially the male kind) will ask for over and over and over, you’re home my friend.
Start with either tenders or boneless, skinless chicken breasts. If they’re on the thick side, thin those babies out a bit by giving them a good pounding with a flat meat tenderizer or the bottom of a heavy skillet. Yes, I am a big fan of pounding some chicken as a stress-reliever.
In a shallow pie plate or similar dish, combine equal parts breadcrumbs and Parmesan cheese and sprinkle some fresh parsley in for color. You can use dried parsley – you won’t break anything, I promise. On a side note, you have to use the green can Parmesan from the store. I don’t know why but it’s the secret ingredient. I am a cheese-lover. Those who know me know I don’t mess around when it comes to cheese. But if you go rogue and put fresh grated in here, I can’t promise a good outcome. Moving on…
In another shallow pie plate, melt the butter and add the Dijon mustard. Don’t like Dijon? Too bad. Add the Dijon. Your friends don’t like Dijon? Add. The. Dijon. I served it to one of my most finicky friends (who I adore but you know who you are!), and she licked the plate.
One by one, dip both sides of the chicken into the butter/Dijon mixture. Then gently coat it on both sides with the crumbs and lay on a sheet pan. [Quick tip: don’t use a sheet pan with air between the layers or a non-stick pan. I picked up this lovely blue one for five dollars at a discount home store thinking it would be darling in photos and I was shocked at how well it crisped up the chicken!] Repeat with the rest of the chicken. See the recipe for some tips on this step.
Once the pan is filled, place it in a preheated oven and in 45 minutes (assuming your chicken isn’t too thick), you’ll have a golden-browned, juicy chicken ready to hang out with the seasonal side dish of your choice. I’ve served it with Fettuccine Alfredo (recipe coming eventually), broccoli and a green salad. Or with Roasted Vegetables and garlic mashed potatoes. Or as chicken wings for a party. See what I mean? LBD. Or as the kids say: clutch.
For a few: Cut the recipe in half or even in quarters. Works great leftover and tastes great chilled with salad the next day.
For a crowd: Double the recipe using 24-36 chicken drumettes. Bake at 350° until golden brown and internal temp reaches 165°
Mom’s Chicken Parmesan
- 6 boneless skinless chicken breasts, or any kind of chicken you choose
- 1/2 cup green can Parmesan, Kraft
- 1/2 cup seasoned breadcrumbs, you can use fresh, DRIED breadcrumbs or panko. I have made homemade ones but toasted them lightly in a 300 degree oven for about 5 -8 minutes.
- 2 tsp fresh parsley, chopped
- 1 stick unsalted butter
- 2 TBSP Dijon mustard, you can use less or a little more
- sheet panpie plates (2)
- Rinse and pat dry the chicken.
- If the chicken is on the thick side, even it out a bit with a flat side of a meat tenderizer or a heavy skillet. If you make them on the thinner side, adjust cooking time.
Coating – Part One
- In a shallow pie plate or something similar with low sides, melt the butter in the microwave. Add the Dijon mustard and swirl with a fork to marry the two. Like some marriages, they might take some time to get comfortable with each other, but eventually they’ll cozy up.
Coating – Part Two
- In another shallow pie plate, combine the breadcrumbs and the Parmesan cheese.(Note: I always start with less than you think you need – you can always add equal amounts of each later.) Add parsley.
- Gently dip both sides of a piece of chicken into the butter/Dijon mixture and then lay it in the breadcrumb plate. Coat both sides with the breadcrumbs and turn it over a time or two in the plate. Lay it on to the prepared sheet pan.
- Bake at 350℉ for 45 minutes until exterior is golden-browned and a thermometer reaches 165°
- If the chicken breasts are really cold, the butter mixture might thicken up making it hard to coat them. Just pop the plate back in the microwave for a few seconds and you’ll be fine. You want the butter fluid, not thick.
- Adjust cooking time based on the thickness of your breast or if you have a bone.
- For tenders, 30 minutes is safe however, I have cooked them for the whole 45 minutes and they haven’t dried out. I told you it’s magic Dijon!